Cake Mix Recipe – Revamped

by Jamie on September 12, 2013

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One of the most common questions that pops up in my email inbox and comment section here on MBA has to do with my favorite Doctored Up Cake Mix recipe from 2012.

When the recipe was originally shared, 18.25 ounce boxes were readily available at most supermarkets. They aren’t so attainable anymore. Most companies have now reduced the packaging down to about 15 ounces. They’ve changed the structure of the cake mix to get the same number of cakes and cupcakes with a smaller amount of product.

After responding to countless emails and comments regarding this recipe, I thought it was probably time that I address the change with an all new post. It took some tweaking and lots of cake taste testing (I’m not complaining), and I think finally have just the recipe for you.

I’ve tried it with several cake mix and pudding combinations with stellar results, so grab those mixes and let’s get to baking!

My Favorite Cake Mix Recipes

 
Mint Chocolate Chip Cupcakes (pictured above)

Coconut Cupcakes

Heath Bar Cupcakes

Oreo Cake

Cadbury Creme Egg Cupcakes

Take 5 Cupcakes

Peanut Butter Cup Cupcakes

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Cake Mix Recipe – Revamped

September 12th, 2013

Yield: 24 cupcakes

Ingredients:

1 (15.25 ounce) package devil’s food cake mix (see note below)

1 (3.4 ounce) package instant chocolate pudding mix

3/4 cup sour cream

3/4 cup vegetable oil

3 large eggs, lightly beaten

2 teaspoons pure vanilla extract

1 tablespoon instant espresso granules dissolved in 1/2 cup warm water (see note below)

Directions:

1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture. Beat for about two minutes on medium speed until well combined.

3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-22 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, top with your favorite buttercream recipe.

For Cakes

Bundt Cake Directions: Pour the batter into a well-greased, 12-cup bundt cake pan. Bake at 350 degrees F for approximately 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. If desired, drizzle the cooled cake with your favorite recipe for chocolate ganache.

For 2 9-inch Cake Layers: Pour batter evenly between 2 greased 9-inch cake pans. Bake at 350 degrees F for 25-30 minutes or until a wooden toothpick inserted in the center of the cakes comes out clean. Frost cooled cake with your favorite buttercream recipe.

Notes:

- My favorite Devil's Food Cake is Betty Crocker - Pudding in the mix.
- If you don't have instant espresso granules, you can sub in 1/2 cup warm coffee.
- The espresso in this recipe really just deepens the chocolate flavor, but if you aren't into the whole coffee thing, just use 1/2 cup warm water.
-If you are using a different flavor of cake mix and pudding, simply omit the espresso granules and simply use 1/2 cup warm water.


{ 109 comments… read them below or add one }

Ali March 26, 2015 at 8:51 pm

This worked beautifully for a character cake (Lightening McQueen) I tried today. Just had to increase the cook time a bit. Thanks!

Reply

Jamie March 30, 2015 at 11:41 am

Ali-
I’m so glad the recipe worked out well for you. Thanks for visiting.

-Jamie

Reply

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